My Niece Almost Cried When She Ran Out! Vegan Grilled Cheese Made From Potatoes?
My Niece Almost CRIED When She Ran Out! VEGAN Grilled Cheese Made From POTATOES?! is a medium American recipe that serves 6. 400 calories per serving. Recipe by Miyoko Schinner on YouTube.
Prep: 1 hr 6 min | Cook: 24 hrs 36 min | Total: 26 hrs 12 min
Cost: $8.59 total, $1.43 per serving
Ingredients
- 8 oz Sweet Potatoes (peeled and cubed)
- 8 oz Regular Potatoes (peeled and cubed)
- 1 cup Raw Shelled Sunflower Seeds (boiled for 1 minute then rinsed)
- 1 cup Water (for blending the base)
- 6 Tbsp Nutritional Yeast (adds cheesy flavor)
- 2 tsp Salt (non‑iodized)
- 0.25 cup Miso Paste (Japanese miso, adds umami)
- 6 Tbsp Avocado Oil (provides a softer texture)
- 1.5 Tbsp White Vinegar (optional, for brighter color)
- 0.25 tsp Vegan Mesophilic Culture (vegan starter culture (e.g., from The Cheesemaker))
- 4 Tbsp Tapioca Starch (helps with meltiness)
- 3 Tbsp Agar Powder (gelling agent for firming)
- 1.5 cup Water (for agar mixture)
- 4 tsp Psyllium Husk Powder (creates body when melted; use powder, not flakes)
Instructions
Prepare Potatoes
Peel and cube the sweet potatoes and regular potatoes into roughly 1‑inch pieces.
Time: PT5M
Boil Potatoes
Place the cubed potatoes in a medium saucepan, cover with water, and boil until fork‑tender, about 15 minutes.
Time: PT15M
Temperature: 212°F
Boil Sunflower Seeds
In a small saucepan, bring water to a boil, add 1 cup raw shelled sunflower seeds, boil for 1 minute, then drain and rinse under cold water.
Time: PT5M
Temperature: 212°F
Blend Base
Drain the potatoes, add them to the blender with the boiled sunflower seeds, 1 cup water, and blend until completely smooth (about 1 minute).
Time: PT5M
Add Flavorings
Add 6 Tbsp nutritional yeast, 2 tsp non‑iodized salt, ¼ cup miso, 6 Tbsp avocado oil, and optional 1½ Tbsp white vinegar to the blender. Blend for another 3 minutes.
Time: PT3M
Cool to Culture Temperature
Transfer the blended mixture to a lightly sterilized container and place in the refrigerator or ice bath until it reaches 90‑95°F (32‑35°C).
Time: PT30M
Temperature: 90°F
Inoculate with Culture
Stir in ¼ tsp vegan mesophilic culture gently until evenly distributed.
Time: PT2M
Ferment
Cover the container loosely and keep at 80‑90°F (27‑32°C) for 12‑24 hours. Check after 12 hours; the cheese should taste mildly cheesy and have a pH around 4.5‑4.8.
Time: PT12H
Temperature: 85°F
Prepare Agar Mixture
In a small saucepan, whisk 3 Tbsp agar into 1½ cups water. Bring to a rolling boil, stirring constantly, and boil for 1 minute until fully dissolved.
Time: PT10M
Temperature: 212°F
Add Starches
Add 4 Tbsp tapioca starch to the blender and pulse briefly, then add 4 tsp psyllium husk powder and pulse again.
Time: PT3M
Combine Hot Agar with Fermented Base
With the blender running on low, slowly pour the hot agar mixture into the fermented cheese base. Blend for 3 minutes until fully incorporated.
Time: PT3M
Cook Final Cheese Mixture
Transfer the blended mixture back to the medium saucepan. Cook over medium heat, stirring constantly, until the mixture reaches 170‑175°F and becomes glossy (about 10 minutes).
Time: PT10M
Temperature: 170°F
Set the Cheese
Pour the hot cheese into a silicone mold or glass dish, smooth the top, and refrigerate for at least 12 hours until firm.
Time: PT12H
Temperature: 40°F
Slice and Use
Remove the set cheese from the mold, slice to desired thickness, and use for grilled cheese sandwiches or other melt‑friendly applications.
Time: PT5M
Nutrition Facts
- Calories
- 400
- Protein
- 9 g
- Carbohydrates
- 26 g
- Fat
- 26 g
- Fiber
- 5.5 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free, Whole‑Food
Allergens: sunflower seeds, soy
Ingredient Substitutions
- Instead of Raw Shelled Sunflower Seeds: Pumpkin seeds, Sesame seeds
- Instead of Nutritional Yeast: Vegan cheese flavor powder
- Instead of Salt: Sea salt
- Instead of Miso Paste: Soy sauce (use less), Tamari
- Instead of Avocado Oil: Olive oil, Grapeseed oil
- Instead of White Vinegar: Lemon juice
- Instead of Tapioca Starch: Cornstarch
- Instead of Agar Powder: Pectin (different texture), Carrageenan
- Instead of Psyllium Husk Powder: Ground flaxseed (different texture)
Equipment Needed
- Medium Saucepan
- Small Saucepan
- Blender
- Fine Mesh Sieve (optional)
- Kitchen Scale (optional)
- Thermometer
- Whisk (optional)
- Silicone Mold or Glass Baking Dish
- Spatula (optional)
- Griddle or Skillet (for serving) (optional)
Critical Steps — Do Not Skip
- Cool the fermented base to 90‑95°F before adding the culture.
- Add the hot agar mixture to the blender quickly to avoid premature gelling.
- Cook the final mixture to at least 170°F to fully activate tapioca starch.
- Refrigerate the cheese for a full 12‑hour set before slicing.
Chef Tips from the Video
- For a richer color, use more sweet potato or add a pinch of turmeric.
- If you prefer a firmer, sliceable cheese, substitute part of the avocado oil with melted coconut oil.
- A light coating of oil on the mold surface helps release the cheese cleanly.
Troubleshooting
Cheese is grainy after cooking.
Ensure the agar is fully dissolved and the mixture reaches at least 170°F before removing from heat.
Cheese does not set firm after refrigeration.
Add an extra ½ Tbsp agar to the next batch or increase the cooling time to 24 hours.
Off‑flavor or sour taste before fermentation is complete.
Check that the culture was added at the correct temperature (90‑95°F) and that the container was properly sterilized.
Storage
Refrigerator: Store in an airtight container for up to 2 weeks.
Freezer: Freeze in a sealed bag for up to 2 months; thaw in refrigerator before use.
Room temperature: Not recommended; cheese may spoil quickly.
Make-Ahead Tips
- Ferment the cheese base up to 24 hours ahead; keep refrigerated.
- The finished cheese can be sliced and frozen for later use.
- Prepare the agar mixture just before the final blend to ensure smooth texture.
Frequently Asked Questions
What is the cultural significance and history of vegan potato and sunflower seed cheese in American vegan cuisine?
Vegan cheese made from whole vegetables and seeds reflects the modern American plant‑based movement that seeks nutritious, whole‑food alternatives to dairy. Miyoko Schinner pioneered this approach, using potatoes and sunflower seeds to create a melt‑friendly cheese that honors traditional comfort foods while aligning with health‑focused values.
What are the traditional regional variations of vegan cheese in the United States, and how does this potato‑sunflower cheese compare?
Across the U.S., vegan cheeses range from cashew‑based soft cheeses in the West to soy‑based firm cheeses in the Midwest. This potato‑sunflower cheese stands out by using starch‑rich tubers and seed proteins, giving it a melt that mimics American grilled cheese more closely than nut‑based varieties.
How is vegan potato and sunflower seed cheese traditionally served in American households?
It is most commonly sliced and melted in grilled cheese sandwiches, paired with tomato soup, or used as a topping for burgers and baked potatoes—just like classic dairy cheese in American comfort meals.
What occasions or celebrations is vegan potato and sunflower seed cheese traditionally associated with in vegan American culture?
Because it’s a crowd‑pleasing, kid‑friendly melt, it often appears at family gatherings, potlucks, and holiday brunches where a dairy‑free comfort food is desired.
What other American dishes pair well with this vegan potato and sunflower seed cheese?
It pairs beautifully with classic American sides such as tomato soup, roasted vegetables, and even mac & cheese made with the same cheese for an extra gooey layer.
What makes this vegan potato and sunflower seed cheese special or unique in American vegan cuisine?
The combination of starch‑rich potatoes, protein‑dense sunflower seeds, and a cultured fermentation gives it authentic cheesy flavor, meltability, and nutritional density that many commercial vegan cheeses lack.
What are the most common mistakes to avoid when making vegan potato and sunflower seed cheese?
Common errors include adding the culture when the mixture is too hot (which kills the bacteria), not fully dissolving the agar (resulting in grainy texture), and under‑cooking the tapioca starch (leaving the cheese gummy).
Why does this recipe use agar instead of gelatin for setting the cheese?
Agar is plant‑based and sets at higher temperatures, providing a firmer, sliceable texture that remains stable when melted, whereas gelatin would melt at lower temperatures and isn’t vegan.
Can I make this vegan cheese ahead of time and how should I store it?
Yes. After the cheese sets, keep it in an airtight container in the refrigerator for up to two weeks or freeze for up to two months. Thaw in the fridge before using for grilled cheese.
What does the YouTube channel Miyoko Schinner specialize in?
The YouTube channel Miyoko Schinner focuses on plant‑based dairy alternatives, whole‑food vegan cooking, and detailed tutorials for making homemade vegan cheeses, butters, and cultured foods.
How does the YouTube channel Miyoko Schinner's approach to vegan cheese differ from other vegan cooking channels?
Miyoko Schinner emphasizes fermentation, whole‑food ingredients like potatoes and seeds, and scientific precision, whereas many other channels rely on simple nut‑based blends or commercial additives.
Last updated: October 29, 2026
